Amish Custard Pie is a silky smooth and utterly delightful treat after a heavy dinner. Baked in my Amish Never Fail Pie Crust, this pie is completely addicting and one slice is never enough. Love desserts? Don’t miss my Piggy Pie Dessert or Blueberry Galette Dessert!
Amish Custard Pie
The perfect combination of milk, eggs, sugar, and nutmeg, no one will know how easy it was to prepare. The primary ingredients are so simple. You probably have them in your pantry right now. That is the best part, you never want dessert making to be hard work:) You will be amazed at how easy it truly is to make a beautiful and delicious pie from scratch. I love when impressive and delicious dishes are simple to make.
What is Custard Pie?
A custard pie is an uncooked custard mixture added to an uncooked or partially cooked crust and baked together. Here in the US, a custard pie typically has a mixture of milk, eggs, sugar, salt, vanilla extract and nutmeg combined with a pie crust. Some people use the term “custard pie” interchangeably with “cream pie” but they are subtly different. A cream pie contains cooked custard poured into a cooled, precooked crust. My favorite little tidbit of useless information on the custard pie is that they were commonly used in “pieing”. You know, you have all seen the movie or tv show where someone gets a pie to the face. That is typically a custard pie, probably because they make the most mess:)
‘Cold weather, warm weather, this pie holds no boundaries. It is a perfectly light pie, great for any time of year. You seriously won’t be able to get over how the ingredients for this Amish Custard pie are deceptively easy… one of the beautiful things about Amish recipes. I know you will be delighted with the decadent results! You can serve it up warm or cold. But you will want to let it cool completely before slicing into it. If you want a warm slice, you’ll just need to heat it up for a few seconds before serving.
How to Make Custard Pie
So essentially, you will be pouring hot ingredients into a cool, uncooked pie crust. Once all of the wet ingredients are mixed together, pour it into the crust and bake. It is very simple, but I’ll break it down for you here a bit more:
- Start with a preheated oven, and a 9 ½-inch pie dish lined with the unbaked Amish Never Fail Pie Crust.
- In a large bowl, whisk together the sugar, flour, eggs, salt, and vanilla.
- In a small sauce pan, heat the milk over medium heat until just beginning to boil. Add the hot milk, one ladle at a time, to the egg mixture, stirring in between each addition.
- Pour the mixture through a strainer and into the unbaked crust.
- Sprinkle with nutmeg and bake for 45 to 50 minutes, until the center is set.
- Allow to cool completely before cutting.
TIP: Do not over-bake. The pie should still be a little “giggly”.
Looking for more Pie Recipes?
AMISH CUSTARD PIE
Ingredients
- Amish Never Fail Pie Crust recipe above, unbaked
- ⅓ cup sugar
- 1 teaspoon all-purpose flour
- 2 eggs
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 ½ cups milk
- ¼ teaspoon nutmeg or cinnamon
Instructions
- Move the oven rack to the bottom position and preheat oven to 350°F. Line a 9 ½-inch pie dish with the Amish Never Fail Pie Crust.
- In a large bowl, whisk together the sugar, flour, eggs, salt, and vanilla.
- In a small sauce pan, heat the milk over medium heat until just beginning to boil. Add the hot milk, one ladle at a time, to the egg mixture, stirring in between each addition.
- Pour the mixture through a strainer and into the unbaked crust.
- Sprinkle with nutmeg and bake for 45 to 50 minutes, until the center is set.
- Allow to cool completely before cutting.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
Amish Never Fail Pie Crust Recipe
DID YOU MAKE Amish Custard Pie?
I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!
Recipe adapted from Just a Pinch Recipe Club. Photography by The PKP Way.
my bottom crusts always come out soggy, even when putting pie in lowest rack. Hate that.
Cook pie crust on your convection oven setting for a
Little while before you add the custard mixture. Pie crust doesn’t get soggy.
Can you bake this custard in a dish without the pie crust? I love custard, just by it self. I have ordered custard in resturants before, alone, jut in custard cups, so can you do this recipe in custard cups and bake? If so, about how long? and if not Does anyone have a good “Custard Cup” Recipe?
Thanks!
Yes I do this.
I have not made this recipe yet but:
Eggs can be frozen…break the yolk. Mix them in little bags or containers oil you need them. Say four a bag.
Custard pie, I make pumpkin custard from Hubbard squash, and freeze it once baked all the time.
I imagine adding coconut would be a good addition.
If I wanted to double the custard portion of the recipe for a thicker pie, how long would i need to bake it?
I would love to double the custard in this recipe! Would that be ok? Also, would you place the pie on the lower third of the oven to make sure the bottom browns? I’m looking forward to trying this recipe!
Ines, how did doubling the custard turn out. I thought about doing it as well…
Could I use Half & Half instead of milk in this pie?
Would love pie crust recipe please and thank you!
Click on link after recipe and directly after ad for pie crust recipe.
Would love to have pie crust receive.
Lorraine Boucher – here is the pie crust recipe
AMISH NEVER FAIL PIE CRUST
INGREDIENTS
4 cups all-purpose flour
1 tablespoon granulated sugar
1 ½ teaspoons salt
1 ½ cups vegetable shortening, cubed
1 egg, beaten
1 tablespoon vinegar
½ cup water
INSTRUCTIONS
In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the shortening and pulse until pea-sized crumbs form. Transfer the dough to a large bowl and bring the dough together with a wooden spoon.
In a small bowl, whisk together the egg, vinegar, and water. Pour over the dough and mix until combined (dough will be sticky). Cover with plastic wrap and chill in the refrigerator for at least 1 hour before rolling.
For a hot pie (e.g. with a filling that needs to be baked), divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of dough if the pie is covered. Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerate.
For a cold pie (e.g. with a filling that doesn\’t need to be baked), move oven rack to the lowest tier and preheat oven to 375°F. Divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Loosely fit aluminum foil over the lined pie dish and weigh down with pie weights, raw rice or uncooked beans. Bake for 25 to 30 minutes. Remove the weights and foil and continue baking for 10 to 12 minutes until golden brown. Fill and chill according to recipe.
Thank you!
My mother in law gave me this recipe back in the 80’s and I have used it ever since….can’t go wrong. With any leftovers I just put them in a zip lock bag and freeze to use the next time I make pie!
It’s hard for me to believe that the Amish use food processors
Click on the maroon Amish pie crust recipe and the recipe pops up. If not for you, I copied it for you
AMISH NEVER FAIL PIE CRUST
Created by Patty Kraikittikun-Phuong on March 5, 2017
INGREDIENTS
4 cups all-purpose flour
1 tablespoon granulated sugar
1 ½ teaspoons salt
1 ½ cups vegetable shortening, cubed
1 egg, beaten
1 tablespoon vinegar
½ cup water
INSTRUCTIONS
In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the shortening and pulse until pea-sized crumbs form. Transfer the dough to a large bowl and bring the dough together with a wooden spoon.
In a small bowl, whisk together the egg, vinegar, and water. Pour over the dough and mix until combined (dough will be sticky). Cover with plastic wrap and chill in the refrigerator for at least 1 hour before rolling.
For a hot pie (e.g. with a filling that needs to be baked), divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of dough if the pie is covered. Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerate.
For a cold pie (e.g. with a filling that doesn\’t need to be baked), move oven rack to the lowest tier and preheat oven to 375°F. Divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Loosely fit aluminum foil over the lined pie dish and weigh down with pie weights, raw rice or uncooked beans. Bake for 25 to 30 minutes. Remove the weights and foil and continue baking for 10 to 12 minutes until golden brown. Fill and chill according to recipe.
This is a lot like my old recipe for crust and it is wonderful!!
In the article there is a link for the pie crust recipe. It is just a little up from all the pictures and before the comments. It is on a line by itself : Amish Never Fail Pie Crust Recipe.
If you go back up to that you can click it and it will take you right to the recipe.
Why do you have to strain it before you pour it into pie crust?
To remove any lumps. The eggs can cook if the milk if to hot, or not stirred completely.
Strain it through a fine sieve to make sure there aren’t any small pieces of scrambled egg or flour lumps, or lumps of any kind.
because if you don’t whisk the eggs and hot milk fast enough it may start to cook them and make your custard lumpy with bits of cooked egg
My guess would be to get out any albumen that may not have been mixed in. I hate stringy albumen and take it out of anything I’m making like scrambled eggs!
Can u make this gluten free on the crust .I do custard in oven now with the crust .
Pillsbury makes a gluten free flour that’s great for pastry. I found it at Walmart. It works for all kinds of baking.
I was told Pillsbury discontinued the gf crust and it was fabulous. Anyone heard this?
What about the flour that thickens the custard itself? It has GLUTEN! Would this be any good with a gluten-free substitute for the flour such as cornstarch or rice flour?? Maybe, but methinks not, lol.????
How about xanthan gum powder instead of cornstarch? Add to cold milk before cooking. Also, using coconut flour for the ap flour will give your custard a subtle hint of coconut.
I’ve used bobs gluten free 1 to 1 flour for thicken without any problem. I don’t actually see the need for the teaspoon of flour. I baked I rice custard the other day with 3 eggs to 3 1/2 cups milk and it was well formed. The ratio here is 2 Eggs to 1 1/2 cups milk. It shouldn’t need any help.
How about coconut flour and coconut oil? Would impart a wonderful flavor. Good luck!
I never can get my custard to “set” any ideas on what I could be doing wrong? Please help my man loves a good custard! Thank you!
Have you ever frozen this? If so how well did it do? My hens are laying overtime and my goats are milking an obscene amount trying to figure out ways to use it up and this sounded good to possibly have the the freezer for company.
Thank you
I really can’t judge on this particular recipe, but as a rule, custard pies don’t freeze well, there is some separation. I found this on line about freezing eggs. Maybe that would work for you.
http://www.incredibleegg.org/eggcyclopedia/f/freezing-eggs/
As far as the milk goes, how about making goat cheese or goats milk fudge. Good luck with your abundance!